Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.

Course

Section

Days

Time

Room

Units

Start/Stop
Dates

CULN-154

8290

W

4:00-6:50pm

H-105

2 Units

2/13 - 5/08

Catalog Course Description

CULN-154 Menu Development and Planning

2 unit(s) SC

36 hours Lecture per term

Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.

This course provides students with an opportunity to plan and develop basic menus, focusing on techniques and flavors typical of a variety of food service establishments. Healthy menus, culturally diverse menus, seasonal and regional menus are addressed. CSU